ooking spray.
Place the ricotta cheese in a strainer set
until firm.
Meanwhile, beat ricotta, almonds, brown sugar and vanilla
br>In food processor, puree ricotta about 2 minutes or until
tiff; combine egg yolks, sugar, ricotta cheese, sour cream, flour, salt
umps remain, then add the ricotta and 200g sugar. If using
side.
Combine pumpkin and ricotta cheese in food processor or
and almond extract.
Add ricotta cheese, and lemon zest and
uttered baking paper.
Put ricotta into a large food processor
lectric mixer to beat together ricotta, cream cheese and sugar in
owl, beat cream cheese and ricotta until smooth.
Combine sugar
large mixer bowl, beat ricotta cheese and sugar on med
keep oven on.
Combine ricotta cheese, yogurt, 1/2 cup
heat oven to 350. prepare graham crust and set aside. in food processor place ricotta cheese sugar and eggs and process until smooth. Add remaining ingredients until smooth. Pour batter into crust. bake 1 hour and 15 minute remove. loosen cheesecake and cool. refrigerate several hours.
Preheat oven to 300\u00b0F Grease and flour a 9-inch springform pan and cover outside bottom with foil.
In large bowl, combine ricotta cheese and marmalade. Mix in eggs one at a time.
Stir in remaining ingredients. Pour into prepared pan. Bake in prepared pan 80-90 minutes until set, but still a little jiggly in the center. Remove and let cool to room temperature.
GLAZE: heat marmalade until warm. Spread over cooled cheesecake and refrigerate at least 4 hours or overnight.
Dissolve gelatin in water and heat until it's completely dissolved.
In a bowl, combine all the other ingredients: ricotta, cream, white cheese, honey, artificial sweetener.
Mix them: if you do like the texture of ricotta, just mix it well with a spoon or spatula. If you don't, use an electric mixer to soften the ricotta and remove all possible lumps.
Add the dissolved jello to the mixture and stir well.
Pour mixture in a glass container and refrigerate until set. (it takes around 3 hours, counted as cooking time).
Preheat oven to 325\u00b0.
Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch spring-form pan.
In large bowl, combine cheese, sweetened condensed milk, eggs, 2 tablespoons liqueur, flour and vanilla; mix well.
Pour into prepared pan. Bake 1 hour and 20 minutes or until set.
Cool.
Heat remaining 1 teaspoon liqueur with marmalade.
Spread about 3/4 on top of cheesecake.
Top with orange slices, then remaining marmalade mixture.
Chill thoroughly.
Refrigerate leftovers.
Cheesecake:
Combine 1st 3 ingredients;
Preheat oven to 325 degrees.
Mix ingredients together, adding eggs, one at a time at low speed; then mix at medium speed for 20 minutes.
Grease the bottom and sides of 9-inch spring-form pan.
Pour in mixture and bake in preheated oven for 1 hour and 5 minutes.
Turn off oven and allow pan to remain in the oven for 1 more hour.
Remove and let cheesecake cool to room temperature before you refrigerate. Refrigerate overnight. May also be frozen for up to 4 months.
large bowl, beat drained ricotta until very smooth.
Gradually
Beat Ricotta and cream cheese at high speed until well combined.
Gradually beat in sugar; beat in 1 egg at a time at low speed.
Add cornstarch, flour, vanilla, melted butter and sour cream.
Beat until smooth.
Pour into large greased and floured spring-form pan.
Bake at 325\u00b0 for 1 hour and 10 minutes.
Take out of oven immediately and cool on top of stove for 2 hours. Refrigerate overnight.